Tuesday, December 29, 2015

Eggless Tutti Frutti cake is a simple sponge cake baked with some colourful tuttifrutti. Perfectly suits for Christmas season. I have prepared this cake around 6 months before and the recipe was in the drafts section and the photos were unedited. So even after christmas it is okay posting this yummy tutti frutti cake. I have prepared eggless version, you could replace it with eggs for more spongy texture and flavour. Simple cake with less ingredients makes the job easy quick but appealing final results.

Tutti frutti cake recipe

INGREDIENTS: 
* All purpose Flour| Self Raising Flour- 1½ cups+2 teaspoon(dusting)
Salt- pinch
Baking Powder- 1½ teaspoons
Baking Soda- 1/2 teaspoon
Salt- pinch
Yogurt- 1 cup (or) Replace with Eggs-2 (Room temperature)
Sugar, powdered- 1 cup
Oil/ Melted Butter- ½ cup
Vanilla essence| Pineapple Essence- 1 teaspoon
Tutti- Frutti- ½ cup*Do not add Baking powder and Baking Soda if you use Self Raising Flour.

Tutti frutti cake recipe

PROCEDURE:

  • Mix baking soda, baking powder and salt with all purpose flour and mix well with a whisk.
  • Beat the yogurt(or eggs)well using beater. And then add the powdered sugar and beat well.
  • Now add the oil or melted butter and mix well.
  • Add the vanilla or pineapple essence; add the all purpose flour mix  half a cup at a time and mix well in low speed until the whole lot get finished.
  • Dust the tutti-frutti with 2 tablespoons of flour and add in the batter.
  • Mix gently with a ladle and pour on a prepared(buttered and dusted) cake tin.
  • Preheat the oven to 180 degrees for 10 minutes and bake the cake in 170 degrees for 40 -45 minutes until the skewer inserted comes out clean.
  • Once the top gets the golden colour brush the top with butter or milk and bake for further 5 minutes for nice golden coloured top.(optional)
  • Notes: You could add a teaspoon of mixed spices to give more christmassy feel to this cake.

How to make tutti frutti cake

Monday, December 28, 2015

Kara Pori| Masala Kara Pori| Spicy Murmura| Easy Masala pori| Spicy puffed rice recipe is a simple easy snack recipe especially suits at this cold climate. Chillness increases laziness and always needs something spicy to munch. This is an easy to make healthy spicy snack in a jiffy. Perfect with a piping hot tea in the evening. It does not require much ingredients to prepare and it could be stored in an airtight container for later use. So make a huge lot and store it. I am sure it get finished with in a week time.

Kara Pori recipe

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: South India
Makes: 3 cups

INGREDIENTS:
Puffed rice| pori- 2 cups
Oil- 3 teaspoons
Garlic, crushed- 5 cloves
Peanuts- 1/2 cup
Roasted gram dal| pottukadalai- 1/4 cup
Curry leaves- 2 strands
Turmeric powder- 1/2 teaspoon
Chilli powder- 1 and 1/2 teaspoon
Hing| Asafetida- 1/4 teaspoon
Salt- to taste

Masala Kara Pori recipe

PROCEDURE:

  • Heat oil in a pan and add the crushed garlic pods with skin, and peanuts. Fry till the peanuts and garlic becomes crisp.
  • Now add the roasted gram dal and curry leaves and fry till the curry leaves starts to become crispy.
  •  Now reduce the flame to low and add the masala powders turmeric powder, chilli powder, hing and salt; mix well and cook for second.
  • Now add the puffed rice and mix well and cook for a minute till the puffed rice gets the crispy and crunchy texture.
  • Allow to cool and store it on and air tight container.
Spicy murmura recipe

Easy Masala pori recipe

Spicy Puffed rice recipe

Sunday, December 27, 2015

Crystallized Ginger| Candied Ginger| Preserved Ginger is nothing but the ginger is cooked in sugar syrup and preserved. It is generally used in Christmas Cakes, Cookies, Desserts especially in Christmas Season. When i prepared my White Fruit Cake i have purchased from shop. From that day i was planning to try out this recipe after 3 years i tried the recipe and very happy with the outcome.

Apart from that this could be eaten as a digestive after meal which aids digestion. As its shelf life is more you could store it in a airtight container and eat at the time when you crave for some sweets.

Candied Ginger Recipe

INGREDIENTS:
Ginger- 1 and 1/2 cups
Sugar- 1 and 1/2 cups+ 1/4 cup

Crystallized Ginger recipe

PROCEDURE:
  • If you want thin pieces or strips of candied ginger just boil the ginger for 20 minutes in a pan and boil the sugar syrup in pan and follow the same procedure.
  • If you wish to make candied ginger with less heat after boiling  change the water twice and thrice to reduce the heat.
  • Select tender ginger with less fiber. Peel and cut the ginger pieces into thick cubes or thick roundels.
  • I would like to make thick pieces of candied ginger like thick store bought ones so i pressure cooked the ginger for 4-5 whistles with enough water to soften the ginger.
  • Then i removed the cooked water totally and added sugar and half a cup of fresh water.(I changed the pot initially and then transferred to pressure pan as i was doing first time. You proceed inside the pressure pan no need to change the vessel)
  • Once the sugar melted, close with a lid pressure cook for 3 whistles.
  • Once the pressure releases, you could see slightly transparent ginger pieces in the sugar syrup.
  • Turn on the heat and cook the syrup to reduce it until turns thick and forms strings when drop from ladle.
  • Stop cooking at this point because the syrup may caramelize at any point and darken the syrup.
  • Allow the mixture to cool for five minutes.
  • Spread sugar on a plate.
  • Now the syrup slightly starts to crystallize so before that(when the ginger is sticky) using a spoon or fork lift the ginger pieces from syrup and roll it over the sugar to get crystallized ginger.
  • Once the pieces are nicely coated allow to cool and store them on an airtight container.
  •  If you want non-crystallized candied ginger just remove the ginger from the syrup and allow to cool.
How to make Candied Ginger

Monday, December 21, 2015

Caramel syrup for Christmas Fruit Cake| How to make Caramel Syrup.

Caramel Syrup Recipe


Preparation time: 2 minutes
Cooking Time :20 minutes
Makes: 1/2 cup

INGREDIENTS:

Sugar- 1/2 cup
Warm water- 1/4 cup

PROCEDURE:
  • In a wide heavy bottom pan add the sugar and turn on the heat and keep it low. Donot disturb the sugar, at one point it starts to melt and get brown colour. Once the whole lot melted and get brown colour (donot allow to burn the syrup)
  • Remove from fire and add the warm water slowly with out splashing. 
  • Place it back on top of stove and just bring it to boil with constant stirring to mix well.
  • Cool the syrup and transfer it on air tight container. Now the dark amber colour caramel syrup is ready.
Notes:
  • If you do not have wide flat pan use deep pan and stir the sugar carefully for equal heat transfer.
  • Use long handle ladle for stirring sugar or caramel, as there are chances of burns caused due to high heat.
  • While pouring the water to the carmael, be careful as the hot syrup may splash and cause burns

Christmas Cake| Fruit Cake| Christmas Fruit cake| Kerala Christmas Fruit cake Recipe| Indian style Christmas Fruit Cake with caramel syrup and without alcohol. About this particular recipe is commonly followed in India to get flavour and colour for the Christmas cake. This is a moist flavourful cake rich in dry fruits and nuts and flavoured with caramel and the spices. Tasty rich cake with soft fruits and bits of crunchy nuts tastes really amazing. For this recipe i have just made the caramel and referred my White fruit cake and Chocolate Fruit cake recipe for quantities and made the cake. As i made two cakes at a time i cut one of the cakes and tasted. It was moist and tastes amazing. So do try this recipe for this Christmas and let me know the out come!!!


Christmas Fruit Cake recipe

INGREDIENTS: (Half the ingredients if you want 1 small cake)
Black raisins, seed less- 1 and1/2 cup
Sultanas| golden raisins- 1/2 cup
Dates| prunes, deseeded- 1/2 cup
Orange juice and Zest- from 2 nos (could be replaced with rum or wine for soaking)
Cherries in syrup, drained and cut- 1/4 cup
Cashewnuts- 1/2 cup
Almonds|walnuts- 1/2 cup
Spices:
Cinnamon stick- 1 inch
Cloves-5
Nutmeg- 1/4 piece
Dry ginger- 1/2 inch (optional)
Butter- 200 grams-1 cup
Sugar, powdered- 1 and 1/4 cups (i replaced 1/4 cup with brown sugar for more colour and flavour-optional)
Eggs, large- 4
Vanilla essence- 1 teaspoon
Caramel syrup- 1/2 cup (click on the link for recipe)
*All Purpose Flour| Self Raising Flour- 2 and 3/4 cups+ 1/4 cup for dusting on fruits
Baking Powder- 1 teaspoon
Baking Soda-1/2 teaspoon
Salt- pinch
*Donot add baking soda if you use SRF.

Pre-preparations:
Soaking Fruits
Grinding the spices
Line the baking tins

Christmas Cake recipe

PROCEDURE:
  • In a bowl add the black raisins, sultanas and dates and squeeze the orange juice (2 nos) and mix with a spoon and cover it and allow to soak it minimum 2 hours (or) give one day in fridge. Refrigerate the mixture until you use. If you donot get time to soak the fruits just boil the mixture for 3-5 minutes to soften the fruits. Cool the mixture and follow the recipe.
  • Take 1/4 cup of flour on a flat plat and drain the soaked fruits from juice and reserve the juice if left; add the cashew nuts, almonds and cherries and roll well to coat well; set aside.
  • Preheat the oven to 160 degrees. (Dense cakes should be baked for lower temperature for longer period)
  • In a deep mixing bowl add the butter and cream to make a paste. Now add the powdered sugar and mix well till you get a creamy mixture.
  • Now add two eggs at a time and beat well till you get a curdled like mixture.
  • Add the vanilla essence and the soaked juices remaining if left and mix well.
  • Add the prepared caramel syrup and beat well to combine.
  • Grate the zest of two oranges using grater and add into the batter.
  • Powder cinnamon, clove, nutmeg and dry ginger using a mortar and pestle or a blender and pass through a sieve and add with the all purpose flour. Add baking powder, baking soda and salt too with the flour and sieve to combine the mixture or mix well with a whisk.
  • Add the flour mixture 1/2 cup at a time and beat in low speed until the whole lot get incorporated without any lumps.
  • If the batter goes thick add little orange juice to loosen the batter.
  • Add the dusted fruits and nuts and gently mix with a spatula to evenly mix into the batter.
  • Mean time prepare the cake tin by lining bottom and the sides of the cake. I have used two sheets at the bottom to prevent the cake from burning at the bottom. 
  • To protect the top of the cake from burning i have kept the side little larger the tin.
  • Divide the batter evenly between the prepared pans.(I used 18-20 cm pans-2 nos take 1 hour to bake) or  (> 24 cm-1 number takes around 2 hrs to bake)
  • Tap each once again on the counter to remove air bubbles, and smoothen the top layer.
  • Transfer the cake pan to oven and cover the top with another butter paper, to protect the top.
  • Bake for about to 45 minutes-1 hour or more. Loaf tins take more time than round cake tins. (Depends on the size of your pan)
  • Check the cakes are done by inserting a skewer. 
  • Cool the cake for 10 minutes and remove from the pan.
Christmas Cake recipe

Christmas Cake recipe without alcohol

Friday, December 18, 2015

Schezwan Roast Chicken| Szechuan Roast chicken| Sechuan Roast Chicken | Spicy Chinese Roast Chicken| Roast Chiken Chinese style - Roast or grilled chicken is a healthy option for consuming chicken. I have shared many whole roast chicken recipes in my blog. I have prepared this yummy chicken for Easter dinner and forget to post this recipe. It is my trial recipe which came out really tasty. Easy and also quick to make marinade with out any prior planning.

This is a chinese style roast chicken with home made Chinese schezwan  sauce. I have already shared another Chinese style roast chicken recipe with Chinese 5 spice powder and Chinese sauces. I have already posted Indian style Tandoori Masala Roast Chicken and another Roast chicken recipe mainly spiced with green chillies and with garam masala.

Schezwan Roast Chicken Recipe

INGREDIENTS:
Schezwan sauce- 2 tablespoons (Click on the link for the recipe)
Soya sauce- 1 teaspoon
lemon juice- 1/2
Pepper- big pinch
Salt- to taste
Oil/ melted butter- 2-3 teaspoons

Schezwan Roast Chicken

PROCEDURE:
  • Clean the chicken and pat dry score the flesh using a sharp knife; set aside.
  • In a broad bowl add the schezwan sauce, soya sauce, lemon juice, pepper, salt and oil; mix well.
  • Keep the chicken and rub the marinade well over the chicken keep some marinate inside the scored areas. Allow to marinate for 15-30 minutes. You can marinate up to 1 hour for more taste.
  • Now transfer the chicken into a baking tray (line with aluminium foil if required). 
  • Cut some potatoes, garlic and onion and roll well on the leftover marinade and keep the veggies at the sides of the chicken.
  • Meanwhile preheat the oven to 200 degrees for 10 minutes. Now decrease the temperature of the oven to 180 degrees and place the baking tray on the middle rack and bake for an hour or the chicken cooks well when it pricked with a fork.
  • Notes: Use olive oil for health conscious people. Replace oil with melted butter for more taste.
Szechuan Roast Chicken

Spicy Schezwan Roast Chicken

Monday, December 14, 2015

Varutharacha mutta curry| Eggs in roasted coconut gravy is a very famous dish in Kerala. It is prepared basically eggs cooked in roasted coconut based sauce in nadan style using coconut oil. It is quite easy to prepare and it is full of flavours as the spices are freshly roasted and ground for the gravy. You get more gravy in this curry as the ground paste adds volume to the gravy. Perfect for breakfast and also dinner. Suits with palappam, idiyappm, puttu, chapatis and also with rice. Versatile curry which goes almost with almost all Indian dishes.

Varutharacha Mutta Curry Recipe

INGREDIENTS:
Eggs-5
Oil- 3 teaspoons (use coconut oil to get the nadan taste)
Mustard seeds- 1/2 teaspoon
Curry leaves- 2 strands
Onion, chopped-1 large
Ginger, crushed or paste- 1/2 inch
Garlic, crushed or paste- 3 medium cloves
Tomato, chopped- 1

To roast and grind:
Dry Red chillies, big- 8 (or) I used Kashmiri chillies-10 nos (adjust according to your spice level)
Coriander seeds-2 tablespoons
Peppercorns- 1/2 teaspoon
Small/ Pearl onions, cut- 10 nos
Coconut, grated- 1/4 cup, tightly packed
Fennel seeds/ Sombu- 1/2 teaspoon
Cinnamon bark- 1 inch, cloves- 3 cardamom-3

Varutharacha Mutta Curry Recipe

PROCEDURE:
  • Hard boil the eggs and peel the eggs; set aside.
  • For the masala dry roast together the red chillies, coriander seeds, peppercorns, cut pearl onions, coconut, fennel seeds, cinnamon, clove and cardamom. Roast on medium flame till you get the coconut golden colour and get the nice roasted aroma of the other spices.
  • Allow to cool and everything on a blender jar and powder well. Now add some water and grind to make a fine paste; set aside.
  • Heat oil in a deep pan and splutter the mustard seeds now add the curry leaves. Add the chopped onion with some salt and cook till it becomes translucent. Add ginger and garlic paste/crushed in pestle and mortar and cook for few minutes till the raw flavour leaves.
  • Add the tomato and cook till mushy.
  • Now add the ground masala with enough water to dilute the gravy and some salt; bring it to boil.
  • Once the gravy boils for about a minute or two add the egg cut in to two or the whole egg with slits on the surface. Do not cook more than 2 minute after adding the eggs over cooking makes the eggs hard and rubbery.
  • Allow the gravy to boil once sprinkle some curry leaves more and switch off the gas.
  • Note: You could add more pepper and reduce the red chillies if you like to get brown colour.
  • You could replace red chillies and coriander seeds with chilli powder and coriander powder.
Kerala style Varutharacha Mutta Curry

Eggs in roasted coconut gravy

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